2006-10-25 12:03:58 · 17 answers · asked by caycarnana 1 in Food & Drink ➔ Cooking & Recipes
Use a very sharp knife.
Spices are difficult to cut well.
2006-10-25 12:05:37 · answer #1 · answered by aanstalokaniskiodov_nikolai 5 · 0⤊ 1⤋
What kind of soup? If it is broth based..like chicken or beef..you can simply add more of the broth (or water). If it is a cream base....like clam chowder or bisque...add more cream (or milk..careful not to heat too fast or will curdle). If that doesn't work, you can always serve the soup with bread or a cooling vegetable like cucumbers. My favorite option is to serve it with a nice chilled Sauvignon Blanc. The high acid in it cuts the spice.
2006-10-25 12:17:56 · answer #2 · answered by mynxee 1 · 0⤊ 0⤋
With all soups and stews you can easly cut the tang and spicy right out with water, and depending on the ingredients add more basil, tomamtoe sauce, beef stock, rosemary etc. anything to give it a sweet taste mught work!,
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2006-10-25 12:08:05 · answer #3 · answered by Christine O 2 · 0⤊ 0⤋
Professionals use a potato to take out saltiness or spices. You can just add more potato if the soup has them already or add a whole potato if you soup doesn't have them, then remove the whole potato when it is ready to serve.
2006-10-25 12:15:31 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Well milk is supposed to take away spiciness...dunno how that will work in a soup though...you could try it lol
2006-10-25 12:05:28 · answer #5 · answered by ~Grace~ 5 · 0⤊ 0⤋
What kind of soup?
I usually drop in a spoonful of sour cream. Cuts the spice, but it makes the broth a little creamy.
2006-10-25 13:10:24 · answer #6 · answered by mkatgriffin 2 · 0⤊ 0⤋
add milk to the soup, or take a sip of milk afterwards. The milk is basic and is able to equalize the acididy of the soup.
2006-10-25 12:06:27 · answer #7 · answered by pulleyman123 2 · 0⤊ 0⤋
add a whole onion or potato, and boil it for another 10 mins, remembering to remove it before serving. But do taste for salt before serving - the onion/potato are sweet, hence balancing out the spice.
Hope this helps!
2006-10-25 22:51:32 · answer #8 · answered by PeTiTe_Mummy 4 · 0⤊ 0⤋
bread will get out salt, and black olives will take out peppers. To use the bread(heels are best)just skim it across broth, for the olives, mix them throughout dish after draining. Then after 5 mins, pull them back out. saw it on some infomerical and tried it. It seemed to work.
2006-10-25 12:07:39 · answer #9 · answered by ginjules 1 · 0⤊ 0⤋
i know when i would make buffalo sauce for wings and they would want the spiciness toned down i would add tomato juice
2006-10-25 12:27:16 · answer #10 · answered by josh t 1 · 0⤊ 0⤋
Put in a whole potato. When ready to eat take the potato out and throw it away.
2006-10-25 12:06:21 · answer #11 · answered by rebecca_sld 4 · 1⤊ 0⤋